Give and Take: Bon Buns, dressing and more

Oct. 8, 2013

Written by

Kimberly Ochsner

Give and Take

Eager to fill her home with the sweet smell of cinnamon, Mary Ann Gourley wrote in requesting the recipe for the Parisian Room, which later became The Bon Marche, cinnamon and caramel rolls.

The recipe has appeared in the Tribune before, so I’m more than happy to share it again — along with a few notes about the baker who made them famous.

Nadine Worth worked at the Paris from 1955 through the 1980s and learned how to make the rolls on her own, from scratch.

Part of her secret success, according to Helen DeVoss, was her large hands. She was a short, stout, jolly lady, who arrived at the kitchen to begin assembling and kneading the sweet bread dough at 4 a.m.

Worth was 86 years old when she died in 2010.

This week’s Give and Take column is a bit of a mixed bag, as along with Mary Ann’s request, we had a few other reader requests to answer. We’re still looking for a fortune cookie recipe, if anyone has any to offer email giveandtake@ greatfallstribune.com or mail them to Give and Take, Great Falls Tribune, 205 River Drive S., 59405.

To make the sweet roll dough, combine warm water and yeast. Let sit until it foams.

Combine the sugar, salt, shortening, milk and eggs. Then, put in the yeast mixture and mix well until shortening has melted. Add enough flour to knead the dough on a floured board until it is smooth and elastic. Be sure to use all the flour.

Roll dough out on a floured board. Spread with soft butter and sprinkle with a mixture of sugar, cinnamon and raisins or nuts. Roll up in a log and cut into slices; about 1½ inches wide.

For caramel rolls, while dough is in last rising stage, make the caramel topping:

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½ cup melted butter 2 cups brown sugar 1 cup half and half

Combine all ingredients in a bowl and mix together.

Split the caramel topping among two 9-inch by 13-inch pans. Carefully place half the rolls in pan leaving space between to rise until doubled. Bake at 375 degrees for 20 minutes. Remove from oven. Cool a bit. Turn pan upside down on a platter while still warm.

For cinnamon rolls, place in a buttered 9-inch by 13-inch pan leaving space between to rise until doubled. Bake at 375 degrees for 20 minutes. Remove from oven. Drizzle with glaze made of powdered sugar and water.

Recipe makes two 9-inch by 13-inch pans.

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Sherri Van Vleet responded to the request for the former Jack Club’s house salad dressing. While the former hot spot keeps its recipes close to the vest, this could help readers replicate it.

JACK CLUB SALAD DRESSING

Shake in quart bottle and store in refrigerator. Serve on tossed salad.

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Dwayne Nelson offered his tips for building a tomato soup base that is canned now and used during the winter months. It’s not an exact recipe, which makes it easy to make with what you have available.

“In Montana we patiently wait for tomatoes to ripen on the vine, but soon we’re overwhelmed and wondering what to do with them,” Dwayne writes. “This is a good solution as you can enjoy the goodness of fresh for several months.”

He uses a ratio of one part sweet peppers to three parts tomatoes. He also suggests enjoying this soup with a grilled cheese and mayo sandwich, adding a little zing to the mayo with some chipotle.

TOMATO SOUP BASE

To get just a hint of smokiness, smoke the sweet peppers.

Seed the peppers and add chopped tomatoes, onion, celery and garlic. Place in a food processor then add sugar and fresh herbs to your taste. Basil and thyme are natural herbs with tomatoes.

Simmer until reduced by about a third.

Put mixture in jars and then place jars in a boiling water bath for at least 30 minutes.

When ready to make into a soup, add two to three pints of milk or cream to each pint of soup base. Simmer for several minutes and adjust your seasoning.

Top off with a pat of butter, fresh ground pepper and a sprig of fresh basil.

Pinch the basil before you put it in the soup and every time you go to take a sip you will get the aroma of the basil.